Classic Apple Pie Recipe

Heat the oven to 190°C / 375°F. Peel and thinly slice the apples so they cook evenly.

In a large bowl, toss apples with sugar, flour, cinnamon, nutmeg, and lemon zest. The flour helps thicken the juices while baking.

Combine flour and salt. Cut in the cold butter and solid fat until it looks like coarse crumbs. Add cold water a little at a time and gently bring the dough together—don’t overwork it.

Roll out half the dough on a lightly floured surface. Fit it into a pie dish, letting a bit overhang the edges.

Spoon the apple mixture into the crust. Scatter the diced butter over the top of the filling.

Roll out the remaining dough and place it over the pie. Seal and crimp the edges, then cut a few small slits on top to let steam escape.

Bake for about 55 minutes, until the crust is golden. Let the pie cool for at least 20 minutes so the filling sets and slices cleanly.